Hawke’s Bay Wines

1. Hawke’s Bay Wines [Grapes are] the most noble and challenging of fruits.Malcolm Dunn, Head Gardener to the 7th Viscount Powerscourt, c 1867

2. Te Mata Cape Crest 2005Sauvignon Blanc • Cape Crest 2005 is a blend of 86% sauvignon blanc, 8% sauvignon gris and 6% semillon, hand harvested from Te Mata Estate’s own vineyards • Cape Crest 2005 has a light straw colour with green lights and the scents of lime, toast, salad herbs and guava. These same characters flow into a concentrated dry palate and a long, crisp finish. It has the potential to develop in bottle for 3-5 years from harvest and is a wonderful match with rich seafood and chicken dishes. • pH: 3.10, TA (as tartaric): 7.65 gpl, Alcohol: 13.5% A man cannot make him laugh - but that's no marvel; he drinks no wine.SHAKESPEARE

3. Church Road ReserveChardonnay 2004 • Harvest The highlight of the 2004 vintage was the extended warm, dry vintage which allowed us to hand harvest clean, fully ripe fruit with exceptional concentration. Brix at harvest: 24° average • Winemaking Aged in a blend 65% new and 35 % one-year-old French oak barriques for approximately eleven months, the wine remained on its yeast lees after fermentation with battonage (lees stirring) to add an extra dimension of complexity and to increase palate texture. • Winemaker: Chris Scott • Analysis Alcohol: 14% by volume Total acidity: 6.6g/L as tartaric • Cellaring This wine will reward careful cellaring for up to five years. Over time, the fruit, oak and various fermentation characters will become even more integrated and complexity of mineral and roasted cashew nuts will develop • Drink no longer water, but use a little wine for thy stomach's sake and thine often infirmities1 Timothy, 5:23

4. Te Mata Elston 2006Chardonnay Elston ‘06 is a light golden/green colour with aromas and flavours of citrus blossom, peach and buttered toast. The ripe and full palate has a lovely fresh acidity providing structure and great length to this quality wine. • This wonderful chardonnay has the potential to develop in bottle for five years from harvest and admirably partners full flavoured dishes based on seafood, poultry and white meats, as well as soft ripened cheeses. • pH:3.31, TA (as tartaric):7.1 gpl, Alcohol:14% • Here with a Loaf of Bread beneath the Bough,A Flask of Wine, a Book of Verse - and ThouBeside me singing in the Wilderness -And Wilderness is Paradise enow.The Rubiyaiyat of Omar Khayyamtranslated by Edward Fitzgerald

5. Mills Reef Elspeth Syrah 2002 Comments by Sue Courtney It was black as black in colour - an inky black core with crimson purple-red rims. • Characteristic peppery aromas with an overlay of tarry oak and intense blackberry and blackcurrant fruit paved the way for the rich, powerful flavours that seduced the palate. Lots of oak, creamy oak, slightly sweetish vanillin oak, spices and succulent • fruit harmonised the powerful tannins and nicely balanced the terrifically long tarry, savoury, finish. The smell of wine, oh how much more delicate, cheerful, gratifying, celestial and delicious it is than that of oil.Rabelias

6. Te Mata Bullnose Syrah 2005 • In the fabulous 2005 vintage, separate parcels of grapes were hand harvested between the 24th April and 2nd May. • It was then run into a mixture of new and seasoned French oak barriques for 16 months’ maturation.. • Bullnose Syrah 2005 has a dark magenta colour with ripe, exotic aromas of damson plums, blackberry syrup and allspice. The palate has highlights of vanilla and marzipan and supple even tannins providing great length. It is more concentrated than any previous vintage and will cellar for at least ten years. • pH:3.50. TA (as tartaric):5.6 gpl Alcohol:13.5% Wine and wenches empty men's pursesEnglish Proverb

7. Church Road Cuve Series 2004Cabernet Sauvignon • Release Date: October 2006 Grape Variety: Cabernet Sauvignon 86%, Merlot 14% • Colour: Deep, rich garnet • Aromas: The wine offers a bouquet of aromas including classic cassis, plum and blackberry fruit, dried currant, liquorice, earth and new leather with an almost violet-like aromatic lift. • Palate: Full-bodied with excellent mid-palate flesh and low acidity. This is balanced by a backbone of fine-grained ripe tannin, giving the wine excellent textural length. • Cellaring:Careful cellaring for six years or more from the vintage date will be rewarded with increased seriousness, complexity and richness. • Brix at harvest: 23.5° average • Individual parcels were aged in French oak (of which 55% was new) for 18 months before the blend was put together • Analysis :Alcohol: 14% by volume, pH: 3.8, Total acidity: 5.0g/L as tartaric • Winemakers: Chris Scott and Tony Prichard • Good wine ruins the purse; bad wine ruins the stomachSpanish saying

8. Mission Estate Cabernet Sauvignon 2007 • This Cabernet Sauvignon has a deep vibrant colour. On the nose there are rich aromas of cassis and tobacco. The palate is medium to full-bodied with nice acidity and a fine structure. The tannins are ripe and the flavours mature. • This is a classic ripe Cabernet that has good palate weight. • It is a wine with structure that is well balanced; having the potential to age gracefully for five to ten years. • Potential to age gracefully for five to ten years. • Alcohol 14.0%, Acidity 5.4 g/l, Residual Sugar 1.2 g/l, Ph Level 3.72 If God forbade drinking, would He have made wine so good?Cardinal Richeleu

9. Te Mata Awatea 2005 • Awatea ‘05 was hand harvested from Te Mata Estate’s own vineyards between 7 and 20 April 2005. The resulting wines were then run into a mixture of new and seasoned barrels for 20 months’ ageing. • Awatea ‘05 is a deep ruby colour with aromas and fl avours of • blackberry, dark cherry, cedar and cinnamon. The palate is fine and even with firm ripe tannins providing great length and structure through to an elegant finish. • Awatea ‘05 is a blend of 35% Cabernet Sauvignon, 18% Cabernet Franc, 43% Merlot and 4% Petit Verdot. • It will continue to evolve in bottle for ten years from harvest and partners savoury red meat dishes and hard cheeses. • pH: 3.54, TA (as tartaric): 5.9 gpl, Alcohol: 13.5% A man not old, but mellow, like good wine, Stephen Phillips (1845-1915)

10. Te Mata Coleraine 2005 • The grapes for Coleraine ‘05 were hand harvested between 7 and 22 April. The resulting wines were then run into a mixture of new and seasoned barrels for 20 months ageing. The finished wine was then bottled in January 2007. • Coleraine ‘05 has a saturated magenta colour and aromas of • blackcurrants, very ripe cherries and marzipan. Perfectly ripe and floral, it shows flavours of brambly blackcurrants and dark cherry syrup with hints of rosemary. The palate is powerful and very elegant with fine grained tannins leading to a long, firm finish. • Coleraine ‘05 is a blend of 45% cabernet sauvignon, 18% cabernet franc and 37% merlot. We believe this 2005 vintage to be the finest Coleraine yet produced. Based on experience with earlier vintages, it will continue to develop in bottle and provide great enjoyment between 8-20 years from harvest. • pH: 3.49, TA (as tartaric): 5.9 gpl, Alcohol: 13.5% A sight of the label is worth 50 years experience.Michael BroadbentWine Tasting

11. Next Tasting • July 16 French Whites Okeover House